Green Tea Meringue Cookies Food

GREEN TEA MERINGUE COOKIES

Steps:

• Line 2 baking sheets with parchment paper. Don't use waxed paper.
• Mix powdered sugar, matcha powder, and food coloring in a medium bowl. Sift mixture into another bowl and set aside.
• Beat egg whites and salt in a glass, metal, or ceramic bowl using an electric mixer until medium peaks form. Sprinkle in white sugar and beat until stiff peaks form. Mix in the matcha sugar until just combined; no color ribbons should remain.
• Scoop some batter into a piping bag fitted with a medium round tip. Pipe out 1-inch cookies about 1 inch apart onto the prepared baking sheets. Let sit until dry, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake cookies in the preheated oven until set, 5 to 10 minutes, watching that they do not brown too much.
• Place chocolate in a dry glass bowl set over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Beat butter in a bowl using an electric mixer until creamy. Add the melted chocolate and mix in powdered sugar. Sandwich a portion of this ganache filling between pairs of cookies.

GREEN TEA COOKIES

Steps:

• Whisk together flour, tea, matcha, and salt in a small bowl. Cream together butter and sugar in a mixer bowl on medium until pale and fluffy, about 3 minutes. On low, slowly mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs 1 1/4 inches in diameter. Roll each log in parchment, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Freeze 1 hour.
• Preheat oven to 350 degrees. Unwrap frozen logs and slice 1/4 inch thick. Place an inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.

MATCHA MERINGUE KISSES

Steps:

• Preheat oven to 175 degrees. Line a rimmed baking sheet with parchment.
• Place egg whites, granulated sugar, and salt in a heatproof bowl. Set bowl over a pot with a few inches of barely simmering water; cook, whisking constantly, until mixture is warm, frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat on high until stiff, glossy peaks form, about 3 minutes. Place confectioners' sugar and matcha in a small sieve; sift over egg white mixture and gently fold in with a rubber spatula.
• Fit a large pastry bag with a 1/2-inch round tip and fill with meringue. Pipe 1 1/2-inch kisses onto prepared baking sheet. Bake until dry, rotating pan halfway through, about 2 hours. Let cool completely on sheet on a wire rack before peeling off parchment. Store in an airtight container for up to 1 week.

MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.